NOMAD

Discover the Wine Cave at .sydney, an intimate, private dining space for up to 24 guests seated at one table.

Olive oil ice cream sandwich, halva, pistachio, honey. Available at .melbourne and .sydney.

Introducing Felix, our new Group Beverage Manager, with over 15 years of experience behind some of the world’s best bars, we’re thrilled his next step is with us.

Felix is all about simplicity—3-5 ingredients, bold flavours, and top-quality producers. His commitment to mentoring talent has helped shape Melbourne’s bar scene, and we’re excited to bring you a taste of his expertise!

Market fish, roast sugarloaf cabbage, anchovy vinaigrette.
A spring favourite at .melbourne.

Whether you’re in the mood for something bold or light, we’ve got the perfect sip for you.

Our latest cocktails from left to right - Coco Rumrunner, Honeydew Southside, NOMAD Coffee Martini, and Ember Grove.

A statement from our Director, Rebecca Yazbek.

A visit to Nomad isn’t complete without trying our iconic flatbread, cooked over an open fire for that perfect, smoky flavour.

Embrace the warm weather and make the most of your weekend at Nomad with our Spring Sessions.

Join us every Saturday and Sunday from 12pm to 2:30pm for a Mediterranean-inspired feast.
Dig into our mezze platter featuring your favourite Middle Eastern bites, all rounded off with a dessert. Plus, enjoy 90 minutes of free-flowing spritz, wines, and beers.

$110 per person (or $65 for food only).

.larue welcomes you for lunch and dinner every day.

Enjoy counter or table seating, or book our dining room for your next occasion.

Secure your booking through the link in bio.

As we bid farewell to Notes on Nomad, we’re celebrating the signature flavours that shape who we are.

Chefs Lakhan, Josh, and Jake all created a unique dish inspired by their love for Nomad this month.

We hope you enjoyed savouring some special dishes. Thank you for joining us.

Kingfish crudo, paired with creamy almond purée, confit fennel salsa, smoked dried cherry tomato, capers, green olives, and a hint of guindilla.

Craving something bold and tangy? Our sours have just the right kick.

Fig and cinnamon sour.

Witlof, persimmon & shanklish dressing. Available at .sydney.

Sip in style at .melbourne, and enjoy the Oyster Shell Martini.

Our opening hours for the AFL Grand Final, Friday 27th September.

A snack to start, anyone?

Goat shawarma empanada, goats labneh.

Introducing the newest addition to our Nomad Sydney menu: Wood-fired Pork Belly with cumquats and black garlic. Available now.

From a 5-year-old inspired by his Hungarian great-grandmother's heartwarming dishes to being Head Chef at Nomad Melbourne, 's journey is fueled by a passion for simplicity and open fire cooking.

Experience it for yourself at .melbourne.

Butternut pumpkin, chilli burnt butter, sunflower seeds.

Talk about crisp and refreshing.

The Oyster Shell Martini. Crafted with Winding Road Citrus & Sea Gin, fennel dry vermouth, and a twist of kombu bitters.

A savoury spin on a classic.
Roasted Jerusalem artichokes caramelised in the wood fire oven, nestled in all-butter puff pastry, with sherry caramel and a side of fenugreek salt goat’s curd.

Give the gift of premium dining with NOMAD Group’s Gift Vouchers, valid at NOMAD Sydney, NOMAD Melbourne, and Reine & La Rue.

Purchase a gift card over $100 and receive an additional 20% on us.

Going Dry this July? Celebrate with NOMAD’s mocktails, both in Sydney and Melbourne. From crisp and sparkling to bold and tangy, we’ve got a drink for every taste.

In Melbourne, enjoy...

Winter Blues
House-made pear cordial, tarragon verjuice, carbonated water. Sparkling and crisp, this drink is a winter wonderland in a glass.

Quince Slap
Lyre’s Pink London, quince, green cardamom, orange pekoe tea. A bold, tangy sip that gives you a quince-perfect hit!

Ananas Char
Lyre’s Italian Spritz, charred pineapple, rosemary verjuice, chamomile & vanilla. Tropical flavours meet a hint of char for a refreshing twist.

And in Sydney try…

Lyon’s Margy
Lyre’s Agave, agave, citrus

Nogroni
Lyre’s London Dry, Lyre’s Italian orange, Lyre’s Rosso

Spritz
Lyre’s Italian spritz, passion fruit, bitter lemon tonic

Mule
Lyre’s Amaretti, raspberry & guava, citrus, ginger beer

Melbourne Design Week at Reine & La Rue.

Guests delved into a stimulating discussion on reimagining Melbourne, moderated by the insightful Alice Blackwood. Our panel, featuring Rebecca Yazbek (NOMAD Group), Gideon Obarzanek (RISING), Dr Bree Treverna (Arup), and Katya Crema (HIP V. HYPE), shared their visions for the city’s future through design innovation.

Starting with a toast of Ruinart Champagne and wrapping up with St Ali coffee, the event was complemented by a delicious menu in-between. Thank you to our panelists and guests for making this gathering unforgettable.

Step into our back-of-house at Reine and La Rue. Headed up by Chef Brendan Katich, this venue’s kitchen is an absolute machine, filled with a team dedicated to nailing service day after day.